Skinny Loaded Baked Potato Dip is the perfect appetizer to serve at all your spring and summer get togethers! Packed with low-fat Greek yogurt, center-cut bacon, and extra sharp cheddar cheese, this dip packs a flavor punch without all the fat and calories.
Skinny Loaded Baked Potato Dip
If easy, almost guilty-free dips are your jam, then today’s Skinny Loaded Baked Potato Dip is for you! We are OBSESSED with this. As the name implies, this is actually just a lightened up version of our favorite baked potato dip. You know the one. It’s packed with full-fat cream cheese, sour cream, a copious amount of bacon, and twice as much cheddar cheddar cheese. It’s so bad for you, but oh-so delicious.
Luckily, there’s any easy way to reduce the fat and calories without sacrificing the taste. This version swaps out the full-fat ingredients for low-fat Greek yogurt, a few ounces of reduced-fat cream cheese, and center-cut bacon.
I still like to use full-fat cheese, but because we’re using extra sharp cheddar that packs in tons of flavor, you can reduce the quantity by quite a bit. And let’s be honest, what would a loaded baked potato dip be without a little bit of cheese??
Ingredients in Loaded Baked Potato Dip
The best thing about loaded baked potato dip? There’s barely any cooking and the ingredient list is incredibly minimal.
Bacon. Because we’re trying to keep things pretty light, I like to use center-cut bacon. We bake it in the oven for minimal mess.
Cream cheese. I ALWAYS use reduce-fat or light cream cheese. Unlike fat-free cream cheese, which tastes like cardboard, reduce-fat tastes virtually the same as full-fat cream cheese.
Greek yogurt. Plain non-fat Greek yogurt is what you’re going to want to use .This is the bulk of loaded baked potato dip, so make sure to get your favorite kind.
Cheddar cheese. You want to use the sharpest cheddar you can find. Because this is a lighter take on a loaded baked potato dip, we are using a minimal amount of cheese. If you get something with a ton of flavor, you can get away with reducing the quantity without sacrificing flavor.
Spices. Garlic powder, onion powder, salt and pepper,
Chives. I love to add a little freshness both in my traditional baked potatoes and in the loaded baked potato dip.
How to Make Skinny Loaded Baked Potato Dip?
Cook the bacon. You can do this any way you want, but I really like to cook my bacon in the oven until crisp. Line a baking sheet with foil, place the bacon on the sheet pan and then cook in a 375-degree oven until brown and crispy. I usually flip halfway through.
If I want to reduce the fat even more, I’ll line a baking sheet with foil and then place a cookie cooling rack on top so the fat can drip down. You don’t need to flip if you use this method.
Cool and finely chop.
Mix the cream cheese and yogurt together. Put the softened reduced-fat cream cheese to a bowl. Add just a little bit of Greek yogurt to the cream cheese. Use a spatula to mix the cream cheese and yogurt together.
Adding the yogurt slowly helps to keep lumps at bay. Keep adding the yogurt slowly until it’s all combined and smooth.
Add in the rest of the ingredients. Toss in the chopped bacon, shredded cheddar cheese, chives, onion powder, salt, and garlic powder. Stir to combine.
Season! Season to taste with plenty of salt and pepper. Add more chives if you want. Or if you like a little bit of spice, add in a few pinches of crushed red pepper flakes.
What Should I serve Loaded Baked Potato with?
Since we’re going healthy, I like to serve loaded baked potato dip with carrots and bell peppers. I also Loe to serve it with whole-wheat crackers and reduced-fat kettle chip.
Can I make Skinny Loaded Baked Potato Dip Ahead of Time?
Absolutely. In fact, I encourage your to make it ahead of time. This will store great in an airtight container for four to five days. If it lasts that long.
Substitutions and Tips and Trips for Recipe Success
- If you’re not worried about fat and calories, you swap out sour cream for the Greek yogurt. Light sour cream also works.
- Any type of bacon will work great,
- If you don’t have access to chives, use green onions.
- Make sure to start with room temperature cream cheese. This helps to seamlessly mix the cream cheese and yogurt together without lumps.
- Make sure to save a little bit of bacon and chives to garnish with.
Great finger foods to serve with Loaded Baked Potato Dip
- These Supreme Pizza Poppers are always a hit, so great for feeding a crowd.
- Baked Cheeseburger Sliders aren’t exactly healthy, but they sure are delicious. Like I could eat the entire pan delicious.
- Buffalo Chicken Pinwheels are another great app. They are super easy to make lighter, just swap out the flour tortillas for whole-wheat and use low-fat cream cheese.
- 5 slices center-cut bacon
- 2 ounces softened reduced-fat cream cheese
- 10.6 ounces plain Greek yogurt
- 1/2 cup extra-sharp cheddar cheese
- 1 tsp onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. kosher salt
- pinch of black pepper
- 2 tbsp. finely chopped chives
- Preheat oven to 375 degrees. Line a baking sheet with foil. Place bacon on foil and bake until crisp, about 20 minutes. Drain on paper towels. Once cooled, chop finely. Set aside.
- Add cream cheese to a medium bowl. Use a spatula to whip up the cream cheese a little bit. Add a 1/4 cup of the yogurt and use the spatula to mix into the cream cheese. You want to make sure there are no lumps. Slowly add the remaining yogurt, making sure there are no lumps.
- Add chopped bacon, cheddar, spices, and chives. Gently mix until all ingredients are combined. Season to taste with salt and pepper.
- Serve with crackers, chips, or crudités.
Nutrition Information:Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 258mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 8g